Stuffed Keema Kulcha. As the name suggests, Keema Kulcha recipe is made with loads of minced meat (mutton) which is a real treat for the non-veg lovers out there. Its ingredient list also boasts of chopped green chilies. ginger-garlic paste, red chili powder and salt. Great recipe for Stuffed Keema Kulcha. #healthyjunior - Now you can serve these delicious homemade Kulchas minus the grease, to your kids.

Mix the yeast in lukewarm milk. Then add sugar and mix well. Mix together maida and baking powder and seive. You can have Stuffed Keema Kulcha using 26 ingredients and 9 steps. Here is how you cook that.

Ingredients of Stuffed Keema Kulcha

It's of Kulcha Dough--.
You need 2 cups of whole wheat flour.
You need to taste of salt.
Prepare 1/2 cup of yoghurt.
It's 1/2 cup of milk.
It's 2 tbsp. of oil.
It's 1/2 tsp. of baking powder.
You need 1/2 tsp. of red chili flakes (opt).
Prepare 1/4 tsp. of baking soda.
You need 1/2 tsp. of ajwain (carom seeds).
Prepare 1/2 tsp. of sugar.
Prepare of Stuffing-.
Prepare 300 of gms. chicken mince.
You need 1/2 cup of coriander stem, chopped.
It's 2 tbsp. of oil.
You need 1 of onion, chopped.
It's 1 tsp. of ginger-garlic paste.
It's 1 tsp. of tomato paste.
You need 1/2 tsp. of red chili powder (opt).
You need 1/2 of tsp; turmeric powder.
It's to taste of salt.
It's 1 tsp of coriander-cumin powder.
Prepare 1/2 tsp. of garam masala powder.
You need 1/2 tsp. of kalonji (nigella seeds).
You need 1/2 cup of coriander leaves, chopped.
Prepare of olive oil / melted butter / ghee as required.

Kulcha is a type of leavened flavoured flat bread that originated in the Indian subcontinent. Keema kulcha is a mutton mince stuffed flat bread and indeed an ultimate comfort food for all the meat lovers. It is truly a perfect menu for those lazy days when one is not in a mood to go for an elaborate lay out. Keema kulcha is loaded with flavoursome minced meat and is served both as a breakfast.

Stuffed Keema Kulcha instructions

In a bowl, mix together the flour, salt, baking powder, baking soda and chili flakes. Make a hollow in the centre and add the yoghurt, milk and oil..
Combine everything well and knead into a dough with required quantity of water. Cover and keep aside for 2-3 hours..
In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside..
Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. Add the mince and the chopped coriander stems. Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well..
Knead the dough once again and divide into equal portions. Roll out each portion into a small circle by dusting some flour. Stuff little of the keema & bring all edges together to secure firmly..
Sprinkle some kalonji & coriander leaves over it. Gently roll again into slightly bigger circle by dusting some flour..
Heat a tawa / griddle and roast the rolled put kulcha on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too..
Transfer to a serving plate and brush some oil / butter / ghee over it..
Serve with yoghurt, raita, chutney, butter or pickle..

One of the best place to try their Keema Kulcha, Keema Pav and Keema Pizza. Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu. To prepare Keema Stuffed Kulcha, you need to knead a soft dough and keep aside to rest for sometime. In the meantime, prepare the filling and stuff into the dough.